Cucumber Stewed Eel
by Little y his dad
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Buy the eel at the supermarket and ask the chef to deboning it. The fish bones are left in the stew and the soup is more fresh. The green onion, ginger, garlic and sauerkraut are ready. More garlic. I only found this in the kitchen.
2. Saute the chives, ginger, garlic in a hot pot.
3. Take the eel home, add starch and salt, wash off the mucus, control it dry, pour it and stir-fry to change its color.
4. After the high liquor is sprinkled in to get rid of the fishy smell, add Pixian Douban, stir fry for red oil, add sauerkraut and fry for aroma, add soy sauce and white sugar and stir well.
5. Pour in boiling water, add green pepper, boil on high heat for 2 minutes, do not cover the pot during this time, which will help remove the fishy smell, then turn on the low heat, cover the pot and simmer for ten minutes.
6. Cut the soil cucumber into hob pieces (the skin can not be scraped off completely, and the skin is more flavorful), and the heat is low for 10 minutes.
7. Add the sliced bean curd to taste the salty taste of the soup. Add a little salt as appropriate. The watercress and sauerkraut themselves have salt.
8. When the tofu skin is cooked, take it out of the pan. Turn on high heat and add a little vinegar, sugar, and black pepper to increase the freshness.
